Ingredients

• 1 tbsp butter
• ½ shallot
• finely chopped
• 100g/3½oz new potatoes
• peeled and chopped
• ½ large fennel bulb
• chopped
• 150ml/¼ pint hot chicken stock (vegetarians can substitute vegetable stock)
• salt and freshly ground black pepper
• small handful fresh dill
• chopped

Directions

• Heat the butter in a pan and gently fry the shallot until softened but not coloured.
• Add the new potatoes and fennel and sauté for 2-3 minutes.
• Add the stock and bring to the boil. Reduce the heat and simmer for 8-10 minutes
• or until the vegetables are tender. Season
• to taste
• with salt and freshly ground black pepper and allow to cool slightly.
• Pour the soup into a blender
• add the dill and blend until smooth. If necessary
• gently reheat the soup before serving.
• To serve
• pour the soup into a serving bowl.